Slice the okra into 1/4-inch pieces. Discard the stems.
Put the sliced okra in a shallow bowl or dish and cover with buttermilk for 10 – 15 minutes. Stir halfway through, making sure the okra stays submerged in the buttermilk.
Drain the okra in a colander or strainer, shaking a few times to let the excess buttermilk drip off.
While the okra is draining, combine flour, cornmeal, salt, smoked paprika, pepper, garlic powder, and Tony Chachere's Creole Seasoning in a large Ziplock bag. Shake it around until well combined.
Dump the buttermilk-soaked okra into the Ziplock bag with the cornmeal/flour mixture.
Zip up the bag and shake the heck out of it.
The breading will stick to the okra and whatever is leftover will settle in the bottom of the bag. You can either pour the okra into a bowl or colander or just scoop it out and spread it onto a cookie sheet. (Or just scoop it directly into the fryer in handfuls.)
Heat about 1/2 inch of oil in a skillet on the stove until a pinch of your flour mixture sizzles when dropped in.
Fry in small batches trying not to crowd the oil, for 3 – 4 minutes. Once it begins to brown, keep stirring it until golden all around. Remove quickly to drain on paper towels.
Sprinkle with a little bit of salt, then serve.